Chicken and yellow rice Recipe
This chicken and yellow rice dish is a comforting, one-pot meal filled with tender chicken thighs and golden turmeric rice. Perfect for weeknight dinners or family gatherings, it's easy to make, full of bold flavors, and versatile enough to adapt to your taste.
Ingredients
For the Chicken:
- 2 lbs bone-in skin-on chicken thighs (or boneless for quicker cooking)
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cumin
- 1 tablespoon olive oil
For the Yellow Rice:
- 1 ½ cups long-grain rice
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon ground turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 2 ½ cups chicken broth
- 1 bay leaf
- ½ cup diced bell peppers optional
Instructions
Step 1: Season and Sear the Chicken
- Pat the chicken thighs dry. In a bowl, mix salt, pepper, paprika, and cumin, then rub it on the chicken. Heat olive oil in a skillet over medium-high heat and sear the chicken, skin-side down, for 4-5 minutes on each side until golden. Remove and set aside.
Step 2: Sauté the Aromatics
- In the same pan, cook the onions and bell peppers for 2-3 minutes until soft. Add garlic, turmeric, smoked paprika, and cumin, and cook for 30 seconds.
Step 3: Cook the Rice
- Add rice to the pan, stirring to coat it with the spices. Pour in chicken broth and add the bay leaf. Return the chicken to the pan, skin-side up, and let it cook with the rice.
Step 4: Simmer to Perfection
- Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, until the rice is tender and has absorbed all the liquid. Let it sit covered for 5 minutes.
Step 5: Garnish and Serve
- Fluff the rice with a fork and remove the bay leaf. Top with cilantro or parsley and serve with lemon or lime wedges.